hedelmäliha

Hedelmäliha is a Finnish term that denotes the edible interior of a fruit—the flesh or pulp that is typically consumed. It distinguishes the juicy, soft tissue from the rind and from the seeds or core. The exact characteristics of hedelmäliha vary with fruit type, ripeness, and cultivar, ranging from crisp and tart to soft and sweet.

The flesh consists mainly of water, sugars, organic acids, dietary fiber, vitamins, and minerals, with substantial variation among fruits. Texture can be crisp, juicy, or tender, and color ranges from pale to vibrant, reflecting pigments such as carotenoids and anthocyanins.

Common uses include eating fresh, adding to fruit salads, desserts, smoothies, jams, and sauces. When preparing fruit for storage or culinary use, hedelmäliha can brown after exposure to air in some species; to reduce browning, acids such as lemon juice can be used, and refrigeration helps preserve texture and flavor. Some fruits also benefit from gentle handling to avoid bruising.

In Finnish language and nutritional contexts, hedelmäliha denotes the edible flesh of a fruit. In translations, it is typically rendered as fruit flesh or pulp. The term is not a separate product; it is a descriptive element used across cooking, nutrition labeling, and agronomy to refer to the consumable interior of fruit.